vegan-er oreos

Now technically oreos are already vegan, but if you want make your own to impress a boy (it worked for me), or just have some with ingredients you can actually pronounce have I got the fix for you .

for the cookies:

3/4 cup nonhydrogenated vegetable shorting, at room temp

1 cup sugar

2 tsp pure vanilla extract

1/2 cup nondairy milk

1 1/2 cups all purpose flour

3/4 cup dutch cocoa powder

2 tsp cornstarch

1/2 tsp salt

1/4 tsp baking soda

for the filling:

1/4 cup nonhydrogenated margarine, softened

1/4 cup nonhydrogenated vegetable shortening, at room temperature

2 1/2 - 3 cups powder sugar

1 tsp pure vanilla extract

1. In a mixing bowl, cream the shortening and sugar with a hand mixer on medium speed. When light and fluffy( 1 minute) add the vanilla and nondairy milk and mix. Add the remaining ingredients and mix until the dough holds together.

2 chill the dough for 10 minuets or so.

3. Preheat the oven to 325 F. Line baking sheet with parchment paper, take piece of dough about 1/2 Tablespoon size make into a flat circle and lay on baking sheet 1/2 inch apart. (I didn't make mine too thin, because I like them higher and softer.)

4. Bake for 11 minuets if you want them softer, or 12-14 minuets for crunchier texture.

prepare the filling:

1. Use a hand mixer on medium-high speed to cream together the margarine and shortening. Add the powder sugar in about 1/2 cup increments until thoroughly combined. It should be stiff and pliable. Mix in vanilla, (and I added a splash of soy milk to help smooth it out.)

to assemble:

1. Spoon a grape size dollop of icing on each cookie, sandwich another cookie onto the top of that and gently push down until the filling is relatively flush with the edges. If it's hot in your kitchen, refrigerate until ready to eat.